Hokkaido Ebetsu Wheat Cold Dry Ramen- Soy Sauce Flavor

product description:

【Hokkaido Cold and Dry Ramen Series - Advanced Challenger】

2016 Must-Know Japanese Ramen New Cooking Method - 天空とし (飞水)～

I usually cook noodles, and I always add water to the noodles and seasonings. Want to make noodles more delicious? First of all, you need to have... Hokkaido cold dry ramen, and then use Shau Kei to fly some water, just one more step, you can eat extraordinary high-grade ramen! As a fan of ramen, don’t hesitate to come to Miri’s shop and buy a few packs and try it at home!

Want to know how to fly water with zero mistakes?

1. Take out two bowls first
2. Cook the noodles for about 6 minutes, and boil some hot water at the same time
3. After the hot water is boiled, put it into one of the bowls, put the seasoned soup bag into the bowl and warm it up (PS: the seasoned soup bag is not easy to open)
4. After the noodles are cooked, first take them out and put them in the Shau Kei, then forcefully fly away the water from the noodles, then put the noodles into another bowl, and the bowl itself can cool the noodles and keep the noodles elastic~
5. When the water is ready, you can pour out the water with the seasoned soup bag, then cut the seasoned soup bag and pour it into the original bowl, then add an appropriate amount of hot water and stir well, the soup base is ready!
6. Finally put the noodles into the soup, ok, eat it! (PS: Soup first and later can make the two blend better)

Element:

Noodles: flour, wheat protein, protein powder, salt, sorbitol, alcohol, alkaline water, processed starch, gardenia pigment, processed starch

Soup base: soy sauce, lard, salt, sugar, pork extract, spicy seasoning, brewed vinegar, yeast extract, powdered bamboo shoots, seasoning (amino acid), alcohol, thickener (processed starch, xanthan gum) , caramel coloring, antioxidant (VE) (including wheat ingredients)